YIELD: Makes 4 servings, ¾ cup per serving
TIME: 20 minutes
Description: This light dish is great for lunch or to start off a meal.
NUTRITIONAL INFO:
Calories 98, Carbohydrate 9 g, Dietary Fiber 3 g, Protein 9 g, Total Fat 4 g, Saturated Fat 1 g, Trans Fat 0 g, Cholesterol 73 mg, Sodium 163 mg
TAGS: Mexican, Seafood, Fish
INGREDIENTS:
• ½ pound cooked small bay shrimp
• 1 cup diced cucumber
• ½ cup diced avocado
• ½ cup chopped tomatoes
• ¼ cup finely chopped red onion
• ¼ cup frozen corn, thawed
• 3 tablespoons fresh lime juice
• 3 tablespoons prepared taco sauce
• 1 serrano chili, seeds removed and finely chopped
DIRECTIONS:
1. Combine all ingredients in a small bowl and stir well.
2. Spoon into 4 small dishes and garnish with cilantro. Serve
